Another yummy recipe from the Barefoot Contessa!!
How Easy is That! cookbook
Fleur de sel Caramels!
You will add this cream mixture to the candy solution
once the candy solution becomes a golden brown.
Then you will cook some more. Until it reaches a caramel brown and 248 degrees.
You will need a candy thermometer (Michael's has them use a 40% of coupon!)
You pour it into a parchment lined pan and chill.
You cut it in half and roll into a log.
Then cut to desired size and sprinkle with salt.
We did not have the special fine fleur de sel...so we used a little sea salt.
Madeline was the candy maker!
The recipe was only supposed to make 16 candies!
They were way too big.
We cut them much smaller and made approx. 40.
Wouldn't this be a good little treat
to put in little valentines bags for your friends?
1-1/2 cup sugar
1/4 cup light corn syrup
1 cup heavy cream
5 Tablespoons unsalted butter
1 t. fine fleur de sel, plus extra for sprinkling
1/2 t. vanilla extract
Line an 8 inch square pan with parchment paper allowing it to drape over 2 sides, then brush the paper lightly with oil.
In a deep saucepan (6 inches wide and 4-1/2 inches deep,) combine 1/4 cup water, the sugar, and corn syrup and bring to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir --- just swirl the pan. Watch carefully as it can burn quickly at the end.
In the meantime in a small pot bring the cream, butter and 1 tsp fleur de sel to a simmer over medium heat. (note we used salted butter and eliminated the fleur de sel in this section) Turn off the heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.
When the caramels are cold, pry from the pan onto a cutting board. Cut the square in half. Starting with a long side, roll one piece of the caramel up tightly into an 8 inch long log. (It is stiff....it ends up being folding in thirds more than a roll...just do your best.) Repeat with the second piece. Sprinkle both logs with a little salt. Trim the ends and cut into desired size pieces. Individually wrap in glassine or parchment paper. Ina says to store in the refrigerator and serve cold. We stored them in the pantry...they were a little softer to eat.